INGREDIENTS
- 8-10lb Turkey Breast(s)
- 3 Sprigs of Fresh Rosemary
- 1 Bunch of Fresh Tarragon
- 1 Bunch of Fresh Parsley
- 1 Cup of Sea Salt
- 64 oz of Duck Fat
- 8-10 slices of Bacon
DIRECTIONS
- About 24 hours prior to cooking combine salt and herbs in a food processor to make “green salt”
- Generously place “green salt” over the turkey breast and put back covered in fridge
- After 24 hours, preheat your oven to 350 degrees
- Rinse off the breast and place in roasting dish with duck fat.
- Place some duck fat under the skin of the breast and place the 8-10 slices of bacon over the turkey
- Bake for 2-3 hours or until the internal temperature reaches 165 degrees on a meat thermometer
- Let rest for 15-20 minutes
- Cut, serve and enjoy
CHEF’s NOTES: This was the inaugural version of this delectable bird cooked in duck fat. I would have made sure that the entire breast is submerged in duck fat in order to ensure that the bird was equally most throughout. This was paired with a paleo friendly cranberry/cherry sauce, paleo grain free stuffing, and roasted brussels sprouts. Recipe was inspired by an episode of Diners, Drive-Ins, and Dives, when Guy visits a place in South New Jersey that serves Thanksgiving food year round. They cooked their turkey in duck fat…it looked and ended up delicious!